In this deliciously winey version of an Italian classic, the grapes become a sort of compote that complements the sausage perfectly. Most shops that sell Italian sausage will have both hot and sweet, but choose what you enjoy, this dish works well with both. Serve over polenta or orzo.
- 2 tablespoons olive oil
- 1½ pounds hot and/or sweet Italian sausage
- ½ red onion, minced
- 1 cup dry red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 2 cups seedless red and/or green grapes
Heat oil in large, heavy skillet over medium-high heat. Add sausage in single layer, and brown on all sides. Transfer sausage to plate. Add onion, and cook until golden brown, about 8–10 minutes. While onions cook, whisk together wine, vinegar, and sugar in separate bowl until sugar dissolves. Add wine mixture to pan. With wooden spoon, scrape up any browned bits on bottom of pan, then add sausages and grapes. Reduce heat to medium and cook, stirring occasionally, until wine reduces and mixture is thick, about 10–15 minutes (most of the grape skins will pop as they cook; press gently on any that don’t). Add salt and pepper, to taste. Serves 4.